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Wednesday, August 1, 2012

The same oilcloth that covers your kitchen table can transport your children's lunches -- or your own -- in leak-free style. These reusable bags will cut back on waste since they can simply be washed with a damp sponge.

Use a single print for the whole bag, or cut out complementary patterns or solid colors for side panels. You can attach small Velcro tabs to hold the bags closed, or clip the tops with colorful wooden clothespins.

Cut main piece 29 1/2 by 8 inches and two side panels, each 12 1/4 by 5 inches.

Fold long panel, inside out, into U shape with 5-inch bottom.

Make 1/4-inch cut at bottom corners of side and middle pieces so bag folds smoothly. Sew-in side panels, leaving 1/4-inch seam allowance.

Turn right side out and top-stitch all around, 1/8 inch from edge.

Other Oil Cloth Uses

On the Shelf

Lining shelves with oilcloth adds color to a work space -- no sewing required. Simply cut a length of fabric to fit shelf, allowing extra width for overhang. Fold and iron edge to create flap; then lay in place. Cut in a jagged edge, following the pattern of the cloth.

Remove the top of the ornament carefully so that you do not break the glass.

Have a friend hold the ornament for you, or secure it in a small box with the opening at the top.

Pour sand into the ornament using a small funnel. Fill the ornament about a third of the way to the top.

Sprinkle in some glitter or some colored sand to give the ornament an eye-catching appearance. Blue and silver glitter work best.

add small seashells, small rocks, sharks teeth, bits of drift wood... anything that will fit into that small hole. Be careful not to add too many, as the ornament may get too heavy!

Gently shake the ornament to mix the items together or arrange everything as you want them with a straw/pencil.

Observe the ornament and decide whether it needs more sand, shells, glitter or other items to make it perfect.

Add a bit of glue around the edge of the glass ball ornament, where the metal top fits in. Then add the metal top with the hook. This will keep it secure since the ornament will have a bit of weight to it now.

Next, wrap a bit of rope, cord, raffia, or ribbon around the stem of the ornament. Finally, write the name of the beach you visited and the date on the beach ornament and allow the paint to dry.

Shell Flowerpots

To weather a pot, combine 1 part powdered milk paint (available at crafts stores) with 1 part water. Apply to pot with a paintbrush. Let dry 1 hour.

(Pebeo Vitrea 160 series glass paints, which are nontoxic, permanent, and dishwasher- and microwave-safe).

Paper towels or cloth

Shallow pan

Wire, crimp beans, and pliers, for hanging (optional)

Prepare jar for painting by washing and, if necessary, wiping interior with rubbing alcohol to remove any debris or traces of oil. Pour approximately 3 to 4 tablespoons of paint into the jar. Rotate jar slowly to move paint around the interior until entire surface is coated. Tip jar on one of its sides, and hold in that position to pool excess paint in one area. Pour excess paint back into paint jar (if you're making more than one, pour remaining paint into the second jar, making sure it has been cleaned and prepared for painting).

Place the jar, inverted, mouth side down, on a small stack of wet paper towels or a cloth to allow any excess paint to drain. To avoid excess-paint buildup at mouth, replace wet paper towels until paint begins to set and is no longer dripping. Once paint has initially set, turn it back on its base to dry for 24 hours.

Once dry, place jar in shallow pan, in a 325 degree oven, and bake for 40 minutes. Turn oven off, and allow jar to cool in oven, leaving door ajar. After jar has cooled, insert a votive candle.

To hang the jar, cut a piece of wire 3 inches longer than the circumference of the jar. String one crimp bead onto one end of the wire.

Holding it in place, thread the wire's other end through the same bead in the opposite direction so that the crimp bead has a wire end extending about 1/2 inch out of each opening. Use pliers to crimp the bead, creating a wire ring that will be placed around the jar's neck.

Place the ring over the mouth, and twist loops on opposite sides of ring until it's small enough so that it won't slip off. Bend wire in half, slip one end into one loop, and use pliers to bend the tip of the end upward. Repeat for other side.

In a large bowl dissolve the yeast in the warm water. Add the butter, milk
powder, sugar, egg, salt, and 3 cups of flour. Beat on medium speed for 3
minutes. Stir in enough flour to form a soft dough. ( The dough will be sticky )

Turn out onto a floured surface and knead until smooth and elastic,
about 6-8 minutes. Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.

Punch dough down. On a lightly floured surface, roll the dough into an
18 in x 12 in rectangle. Brush with melted butter. Sprinkle with the cinnamon
and chipped almonds to within ½ inch of the edges. Roll up jelly-roll style
starting with the long side and pinch the seam to seal.

Place seam down
on a greased baking sheet and pinch the ends together to form a ring. With
kitchen scissors, cut from the outside edge to 2/3’s of the way towards the
center of the ring at 1 inch intervals. Separate the strips slightly and twist
to allow the filling to show. Cover and let rise again until doubled. (About 45
minutes to an hour)

Bake at 375 degrees for 20-25 minutes or until
golden brown, Combine the confectioners sugar, water, and extract and drizzle
over the warm bread.

In an ungreased 13×9 dish, unroll 1 can of crescent rolls. Press down. Spread sausage mixture on top. Top with shredded cheese. Then top with the remaining can of crescent rolls.

Bake 25 minutes.

Mexican Breakfast Casserole with Chorizo and Veggies

Ingredients:

3 oz. uncooked chorizo (spicy Mexican sausage)

6oz. ground turkey

1 medium onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 tbsp. minced garlic

1 cup baby spinach

4 slices whole wheat bread, cubed

4 eggs

2/3 cup skim milk

1/2 tsp. ground mustard

1/2 tsp. salt

Freshly ground black pepper, to taste

1/2 cup grated reduced-fat swiss cheese

1/2 cup grated reduced-fat extra sharp cheddar cheese

1/2 cup grated reduced-fat jalapeno cheddar cheese

Instructions:

Preheat oven to 350 degrees.

Spray a 9" by 13" baking pan with nonstick cooking spray.

Place the bread cubes in a single layer in the bottom of the pan.

Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside. In a skillet, brown the chorizo and ground turkey until cooked through then add the onion and bell peppers and saute until tender.

Add garlic and saute a minute more and then add spinach and cook just until spinach wilts. Layer half of the meat and veggie mixture over the bread, then half of the egg mixture, then half of the cheeses. Repeat the layers once more until all ingredients have been used.

Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top.

In large skillet, cook squash, covered in boiling water, for 8-10 minutes or until tender. Drain well and remove squash from skillet; gently press squash between paper towels to take out remaining moisture and set aside.

Then, in same large skillet, melt 2 Tbsp. butter over medium-high heat; add onion and garlic, and saute 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and the other remaining ingredients, except for the garlic salt. Spoon into a lightly greased 13×9-inch baking dish.

Melt remaining 2 Tbsp. butter and stir with remaining 1 1/2 cups breadcrumbs, 3/4 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole. (If you want, you can also sprinkle another 1/2 cup of Cheddar cheese on the top to make it extra cheesy.) Bake at 350 degrees for 35-40 minutes, or until set.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for 10 minutes. Remove from oven and allow to cool to room temperature.

To make the filling, combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in the 3/4 of the blueberries, reserving some for the top.

Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for 15 minutes, or until just set.

Cool for 10 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve.